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Many springtime gatherings call for brunchtime offerings. Change up a classic recipe with The American Diabetes Association’s version of Eggs Benedict (diabetesfoodhub.org).
Eggs Benedict Florentine
- nonstick cooking spray
- 1 tsp. olive oil
- 4 cups baby spinach
- 1 clove garlic, minced
- 4 eggs, poached
- 1 egg yolk
- ½ tsp. lemon juice
- 2 Tbsp. low sodium vegetable broth
- 1/4 cup fat-free plain yogurt
- 1/4 tsp. salt, optional
- dash of ground black pepper
- 2 whole-wheat English muffins, split and lightly toasted
Add the cooking spray and oil to a sauté pan over medium heat. Sauté the spinach until wilted. Stir in the garlic; sauté for an additional minute. Prepare a double boiler with a heat-proof bowl. Add the egg yolk, lemon juice and vegetable broth, whisking constantly until hot but not curdled. Remove from heat; whisk in yogurt, salt (optional) and pepper. Top each English muffin half with 1/4 of spinach mixture, one poached egg and 2 Tbsp. sauce.
